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Jhon Jackson

Gisela PulĂ­do

Vanessa Praguer

Maverick’s Magazine


Journey Life is a journey - a journey we all make in our different, personal and highly individual ways. We are all going places and the roads we take and make to get there vary to great, expansive and amazing widths - it’s about going places whilst enjoying the journey and the travel to get there that matters, what makes the story and creates the moments we call life.











Maverick’s Magazine


� e h T � u a e b � n i s i ty e d i s



Hamptons is a vacation paradise like New England-type villages a on earth, lots of great restaurants, exciting nightlife, great shoppi of the ultimate vacation.

Today East Hampton is hot and it’s not merely the weather. East choice, it is, if that is possible, even more beautiful, and serene du

and farmlands, some of the most pristine beaches ing & antiquing, in other words, all the makings

t Hampton is not only the summer getawawy of uring the fall and winter months. Its year-round

e th F, R U T at ar ye st pa e th in ed en pp ha Big changes have d an s er rf su r fo re fa h es fr es id ov pr at th k staple lobster truc s ha nd Ly ch Za r ne w O . ns ai Pl h itc D at beach goers alike en be s ha d an , ar ye st pa e th er ov ow gr ss watched his busine d fin so al n ca u yo ow N . ks uc tr o tw to et expanding his fle TURF in it's new corner at Dirt Lot.

Never eaten at the truck before? We recommend you start out with the watermelon mint and feta salad, move on to the lobster rolls that made them famous, and round out your balanced meal with mini key lime tarts. Check out the full menu to see what else Turf offers. Starting in July, TURF will also be offering dinner, and although details haven’t been revealed yet, we know for sure that you better get your order into the chef before sunset when the kitchen will be closing.

One of Turf ’s yummy plates.

And another. So good!

The Hamptons spot of TURF is looking better than ever, and yes they have just relocated across the lot, but they can now offer ample seating room, allowing an outdoor space the whole community can relax at after catching some waves. Another new addition to the TURF team is a 1958 Airstream for special events only. This new events truck will be zipping around the Hamptons and NYC to cater all your events. Interested? Contact.



Portland’s a town of food carts, but there’s really only one thing I’ll head out to the cart court for—tacos. You see, there are many, many taco trucks sprinkled around this fair city, and so bangin’ are the vegetarian options (TVP tacos, Soyrizo tacos, prickly pear tacos, fried cheese tacos, plain ol’ black bean tacos) that I’ve developed a mild obsession with this working-class Mexican edible. So, what’s to love about the taco? First of all, it’s exceptionally easy to make. As a street food, the taco is naturally casual, and when it comes to flavors, simple is definitely best—just a few quality ingredients commingling on a warm corn tortilla. Eaten with your hands. Accompanied by a cold, fizzy drink. Not to be overthought! Secondly, the taco is staggeringly versatile. Like a basic sandwich or salad, you can do anything you want with the taco template. Breakfast, lunch, or dinner; spicy, saucy, meaty, or vegetarian—there’s gonna be something that sings to you.

Mushroom Tacos Inspired by the cookbook Super Natural Every Day by Heidi Swanson, I’ve been sautÊing fresh chanterelles with a chopped white onion, garlic, and a minced Serrano pepper. Season with salt and dried oregano, sprinkle on a corn tortilla, and top with cojita cheese. So rich and earthy!

Cactus Tacos Succulent and tangy with the consistency of a bell pepper, the nopales cactus is totally worth the slightly treacherous task of de-needling it before cooking. First, procure the cactus paddles at an authentic Mexican market, wash them, and carefully remove the needles with a sharp knife. Chop the cactus into thin strips and fry it up with some onion and garlic. Flavor with cumin, oregano, and chili powder, and top with queso fresco and cilantro on a warm tortilla. These babies zip!

Scrambled Egg Tacos Sure, hit them for breakfast—but I whip these effortless tacos up as a quick dinner on a weekly basis. Whisk a few eggs together in a bowl with some Monterey Jack cheese and a few chopped green onions. Scramble ’em in a pan until they’re light and fluffy, and then combine it all with chopped cilantro, avocado, and red salsa on a couple tortillas. It’s a vital combo that’ll fulfill you at anytime of day.


The “Craft Cocktail” movement has arrived on both coasts and is rapidly expanding. Here in San Diego, I can’t walk more than a few blocks without coming across a new, cool, crafty kind of bar. You know you’ve entered such an establishment when the cocktail list is featured above the food and the bar looks like a chopped up produce store. Don’t you dare call the bartender a bartender. These are artists, currently known as mixologists. Some of my favorite local haunts include the darkly lit 1960s retro-themed Starlite, where you can drink copper-cupped Starlite Mule, made with Rain organic vodka, ginger beer, lime, and Angostura bitters, all while listening to Frank Sinatra and hearing the planes land at the nearby San Diego Airport. In North County, you can find me at the windows of the new Priority Public House, sipping on a cocktail that’s named Salt of the Earth (recipe is below). If you are looking to explore San Diego via the craft cocktail bar route, take this list and

In the interest of becoming your own personal mixologist, try this simple cocktail to start. Play with the proportions…this is what I’ve come up with after trying a few times to recreate Blind Tiger Cocktail Company‘s cocktail. Salt of the Earth Cocktail: 1.5 parts Cimarrón Tequila (This is a highland agave tequila distilled for a dry profile to allow greater control of cocktail sweetness.) 1/2 parts Cynar (This is an artichoke liqueur known for its versatility and taste.) Healthy squeeze of real lime juice Splash of Pineapple Gum Syrup (This balances out the punch of the tequila and adds a soft touch to the drink. Prep directions found here.) 2-3 drops of Saline Solution. (No, this is not a typo. It’s called Salt of the Earth, after all.) 1/4 cup Rock Salt 1 Stalk of Agave plant. (Agave can be found at most local nurseries and online.) Preparation: Rim the glass of your choice with salt. Combine all ingredients in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into salt-rimmed rocks glass or mason jar, then garnish. Note: If you are a novice at salt rimming, here’s a quick guide. Place your agave stalk into your drink and you are all set!


Chia seeds are a delicious addition to any smoothie or snack and they pack a boatload of nutrition in just one serving. With four grams of easy-to-digest fiber and an entire day’s worth of Omega-3 in a single tablespoon, this teeny tiny seeds is a nutritional powerhouse. Their mild nutty flavor works in just about any smoothie, but include some organic spinach, blueberries and bananas and you’ve got one of my favorites. Blueberry, Spinach, Chia Seed Smoothie: 1 cup orange juice (or water for a little less sweetness) 2 generous handfuls baby spinach 3/4 cup frozen blueberries 1 banana, frozen or fresh

1/2 cup ice 1 tablespoon chia seeds This pretty, purple, berry smoothie (inspired by Bare Feet in the Kitchen) has all the benefits of green juice with the sweetness of fruit juice. Layer all these ingredients in the blender and blend until desired smoothness, sip and enjoy!


Every year, Pantone comes down from their Helvetica-BertoiaLomo cloud to tell us design plebes the color of the year. 2012’s is Tangerine (!). Since I’ve already stocked my closet with the citrusy hue, I thought it was only fitting to cook up an elixir using the real thing. My Tangerine Syrup is really sweet and refreshing mixed with seltzer water. I even muddled in a little sage (what a weirdo, right?), which was surprisingly delicious and a little savory. Tangerine Syrup Makes about a cup of deliciousness Combine ¾ cups sugar (or more, or less, depending on how sweet your fruit is) with the juice of 3 pounds of tangerines. Bring to boil in medium saucepan over medium-high until sticky and reduced, about 8 minutes. Remove and let cool. Cover and refrigerate—it should keep for a couple of weeks. P.S. It’s also pretty delicious in cocktails. Just saying.



One of the most talented and humble athletes in the world of professional snowboar dreads is an outward expression of his unique character and is most importantly, show only does John kill it on the slopes, but he can shred in the surf and skate in the street

Since shredding the Sierras at an early age, John Jackson began his snowboarding ca got older. Starring in several films such Brain Farm’s film That’s It, That’s All and Forum’s new level. The amazing skill and intensity that he showed in Forum’s film, Forever led Snowboarder Magazine and TransWorld Snowboarding. More recently, Jackson was

rding, John Jackson is hard not to like. His quirky sense of personality and long, blonde wn through his jaw-dropping style on the steep slopes of snow-covered mountains. Not ts.

areer in the park and pipe competition, but backcountry became his true passion as he s Forum or Against ‘Em, Jackson has progressed the sport of snowboarding to a whole him to earn “Men’s Rider of the Year” and “Video Part of the Year” awards from both greatly involved with pro rider Travis Rice in The Art of Flight and The Art of Flight 3D.

The Ski Channel: What’s up, John? John Jackson: What’s up? I’m down on the beach and I’ve got some sand in my teeth. TSC: Why are you in the sand? JJ: Just doing a little yoga earlier and all these people came around and made me feel uncomfortable, but I’m still having a good time. TSC: Silly, drunk college students. JJ: They can be drunk; they’re college students.

TSC: What are you doing in Huntington Beach?

JJ: Man, I’m hanging out for the Red Bull Switchboard. It’s a lovely day here in Huntington Beach, California. Today we are doing two of the best sports in the history of sports; snowboarding and surfing, all in one day. This is a rare occasion. Not too many places you get to do this. This is a real treat. TSC: So, a little surfing here, and then where are we going after this? JJ: We’re going to go up to the local mountains. What’s the mountain range here? TSC: San Bernardino. JJ: Oh, OK. So we’re going to the San Bernardino mountain ranges. Big Bear, Snow Summit and I think Mountain High is in this range? Anyways, beautiful mountains. I think we’re going to Summit today, yes?

TSC: Um, actually… JJ: Bear, that’s right. I’m sorry. (laughs)

TSC: So much confusion. So, where are we going?!? JJ: Alright, we’re starting in Huntington Beach. We’re going to Big Bear and it’s going to be quite a journey on the bus having a good time. I’ll see you on the deck. Unfortunately, I am not snowboarding nor surfing today. It’s not my choice; it’s my doctor’s, but we don’t need to talk about that. TSC: So what are you going to do at Red Bull Switchboard? JJ: I’m going to coach. I’m gonna hype people up, make some new friends, hopefully, push some progression. Kids out here got goals, dreams and I think today is going to be very accomplishing for all of those people.

TSC: Are you gonna light them up with Red Bull Vodka, or what? JJ: Why are you profiling me again? (laughs) Geez, you’re way ahead of me. It’s 9:45 AM and I’m still in bloody marys.

TSC: This is a little different day for you. Where do you typically snowboard and where have you been training this season? JJ: Well, I’ve been training with my physical therapist, a lot. I jam up in Tahoe a little bit, but local mountains like Mammoth in the early season. Any other time, I do a lot of back country; Lake Tahoe is great. British Columbia is great. Montana, Wyoming and Alaska is obviously awesome.

John Jackson in action | Photo: Red Bull images

TSC: Alaska, that’s sick. Do you spend a lot of time there? JJ: Yes, I try to go up there every year . That’s kind of a goal of mine to make it up

there at least once a year. And the longer time, the better. Everyone should go up there. It’s very liberating.

TSC: Do you like to surf? JJ: Yea, surfing is a huge passion of mine just as much as snowboarding is. My grandma lives in Costa Mesa right down the street so I used to come down here. I used to skate more than surf but eventually when I got into surfing, I was like, “Holy crap! What have I been missing out on?” I still remember the first wave I caught. You know, you get out there and flounder a bunch but eventually, you connect with the wave. When it clicks and you’re going down the line pumping and you’re like, “Holy s***! This is insane!”, it’s a feeling unlike anything you can explain or duplicate. Every wave is different. It’s so special because it’s like a personal thing with the wave; very pure.

TSC: Do you have that same feeling with snowboarding as you do with surfing? JJ: It’s pretty different. It’s a different feeling but I think the drive is the same. Like for a snowboarder or surfer, your spirit for the outdoors is similar. It’s the same in the aspect that you get out there and everything else fades away. You’re in your happy place. TSC: What’s your “go-to” surfboard? JJ: I’ve been riding a 5’6” biscuit a lot. It’s really fun.

TSC: Where do you usually surf? JJ: I’ve been to Mexico a lot. My brother and I just embarked on this awesome journey last summer. We drove through Central America. We tried to make it all the way south. Nicaragua is one of my favorite places to surf. TSC: What do you think about a television network dedicated to surfing? JJ: I think that’s awesome. I think we need more of that. TSC: Do you think it would be cool to have a snowboard channel? JJ: Yea! I mean, people wanna get hyped up.


SOCK IT TO ME:THREE WAYS TOWEAR SOCKS Many of us are too busy spending the time choosing what shirt or pants to wear. Lastly, we throw on a pair of socks – mix matched, holly, dirty or at times, none at all. This fall, take a second to reconsider what you pull over your feet. Socks can truly complete your whole look. Take a look at members to see how to wear socks for the up coming chillier days. Peek-a-boo Ankle Socks Ankle socks are the perfect way to transition your warmer climate shoes into cooler weather. The key to wearing socks with heels is choosing thin dress socks that will flatter your ankles. Thicker socks work with boots and more casual shoes. I especially love wearing cuffed pants with a pair of bright socks to add a splash of color where you’d least expect it.

Layer it up Still want to wear you favorite pair of shorts, but the weather is killing you? Well, warm up your legs with some thigh highs. Better yet, throw on your favorite tights, slip on a pair of shorts and layer up with some knee high socks! This look works well with almost any shoe (hem… flip flops) – mid calf boots, ankle booties, flats, oxfords… I love the contrast going on with colors, lace and patterns.



alloween is just around the corner, so here’s a little inspiration. Shopping at costume retail stores is easy and all, but it takes the fun out of the creativity involved in building your own costume. Stand out from the mass-manufactured crowd by challenging yourself! Scavenge through thrift stores for that perfect and unique (not to mention affordable) Halloween outfit. Begin with stores like Goodwill, Salvation Army, Value Village or any other local thrift shops around your area. Usually, thrift stores have one amazing find that you can use to start your costume. Play off an era by selecting vintage rare pieces and move onto vintage boutiques when you are in doubt. They might be a little pricier, but still affordable, and will surely carry any missing accessories you will need. Don’t forget to search your closet for items you may already have that will complement your costume. Recycle and reuse by buying things you will actually wear again. I might not be using a feather boa anytime soon, but the flapper dress might come in handy for the next girls night out. Plan with friends! Nothing is more effective than a large group of costumers. Make it fun by shopping with friends and getting ready together. Don’t forget that hair and makeup play a huge role in completing your costume, so spend some time gathering ideas on how you’d like to achieve your look. I spent one day at my local Goodwill and was able to assemble these three costumes that are perfect for Halloween, and have reusable components for everyday wear.

1960s: Betty Draper from Mad Men—perhaps one of the most stylish shows on television.




lowers aren’t just for stuffing in mason jars and perching on su you can (and should) employ them in your cooking. Fresh or d petal shapes, and the kind of sneaking perfumes that make the sim

Of course, not all flowers are edible. Some are poisonous, so do yo common blooms that have stood by in my garden for the past few

Pansies: This ultra-hearty flower grows nearly everywhere. In fact rampant across my garden right now. Pansies are almost lettuce-l colorful handful of blossoms in with a variety of greens (lettuce, a cheese—and then finish it off with a spritely lemon vinaigrette. Ni

urfaces all over your house. When there’s a bounty of blossoms, dried, flower petals provide surprising color, a whole range of mplest dish dazzle.

our research before getting too adventurous. Below are four w months and some lovely, easy ways to consume them.

t, Johnny-Jump-Ups (a wild version of the Pansy) are running like in their taste, so they do great sprinkled over salads. Toss a arugula, spinach, et cetera), some fresh dill, walnuts, and goat ice to look at and even nicer to eat!

Squash Blossoms: Around the same time that squash and zucchini descend upon the farmers markets, keep your eyes peeled for their brilliantly colored blooms. They’re most commonly served battered and fried, but the squash blossom is also amazing when stuffed with feta and roasted in the oven for a spell. A delicious BBQ snackable! Rose Petals: Now, I live in the City of Roses, so there’s no shortage of rose petals around here. I love them for their delicate aroma that pairs perfectly with sweet, just-baked goods. Click here to see the recipe for Rose Petal and Vanilla Bean Shortbread that knocked my socks off. Pair with unsweetened, deeply brewed iced black tea for optimal enjoyment. Lavender: This fragrant purple herb has a million uses. In addition to June’s recipe for White Chocolate Lavender Mashed Potatoes here on, I’ve found that lavender’s a cool accompaniment to lemonade. First make a lavender “tea” by steeping a tablespoon of blossoms in a cup of boiling water. Once it’s cooled, add the tea to six cups lemonade. It cuts the tartness and adds a deep and delectable mystery to one of the simplest of drinks.


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